Spring Food Series: Chicken Involtini
Make this delicious creation from our Spring Food Series.
Chicken Involtini w/Herbed Goats Cheese and Roasted Red Capsicum
Ingredients
85 gms soft goat cheese
1 red capsicum (roasted)
28 gms baby spinach (1 cup)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
1 cloves garlic
4 chicken breasts carefully sliced in half
2 tablespoons olive oil
2 tbsp of flour
2 tbsp of extra virgin olive oil
90ml of white wine
4 sprigs of sage
2 garlic cloves
salt & pepper to taste
Method
First, you need to make the goat cheese spread.
In a small bowl, add the soft goats cheese with minced garlic and fresh thyme and parsley.
Mix together and set aside.
Slice the roasted red capsicum into thin strips
Prepare the involtini by scooping a heaped tablespoon of the goat cheese mixture and spread an even layer on each halved chicken breast.
Place thinly sliced strips of roasted red capsicum on top.
Add baby spinach leaves on top
Sprinkle extra goats cheese on top.
Repeat with the three other breasts
Tightly roll the chicken up into little bundles, securing with a toothpick if necessary and top with a sage leaf.
Place in the fridge and leave to sit for at least 20 minutes, as this helps the involtini stay together whilst cooking
Place the flour onto a plate and then roll each involtini lightly in the flour
Heat the extra virgin olive oil in a pan with 2 cloves of garlic
Do not peel the garlic: it will infuse the olive oil with its aroma without burning
When the olive oil is hot, add the involtini.
Cook them over a medium heat for about 10 minutes, turning often until they are golden brown on each side (you may need to remove the cocktail sticks to get a nice even colour, and they should stay together after being in the fridge).
As the cheese melts it will begin to leak out into the pan, which will flavour the sauce
Pour the white wine into the pan, season generously with salt and pepper and cook until the wine has reduced, creating a glossy sauce with the cheese
Serve the involtini warm with a side salad of rocket dressed in olive oil
Ingredients
85 gms soft goat cheese
1 red capsicum (roasted)
28 gms baby spinach (1 cup)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
1 cloves garlic
4 chicken breasts carefully sliced in half
2 tablespoons olive oil
2 tbsp of flour
2 tbsp of extra virgin olive oil
90ml of white wine
4 sprigs of sage
2 garlic cloves
salt & pepper to taste
Method
First, you need to make the goat cheese spread.
In a small bowl, add the soft goats cheese with minced garlic and fresh thyme and parsley.
Mix together and set aside.
Slice the roasted red capsicum into thin strips
Prepare the involtini by scooping a heaped tablespoon of the goat cheese mixture and spread an even layer on each halved chicken breast.
Place thinly sliced strips of roasted red capsicum on top.
Add baby spinach leaves on top
Sprinkle extra goats cheese on top.
Repeat with the three other breasts
Tightly roll the chicken up into little bundles, securing with a toothpick if necessary and top with a sage leaf.
Place in the fridge and leave to sit for at least 20 minutes, as this helps the involtini stay together whilst cooking
Place the flour onto a plate and then roll each involtini lightly in the flour
Heat the extra virgin olive oil in a pan with 2 cloves of garlic
Do not peel the garlic: it will infuse the olive oil with its aroma without burning
When the olive oil is hot, add the involtini.
Cook them over a medium heat for about 10 minutes, turning often until they are golden brown on each side (you may need to remove the cocktail sticks to get a nice even colour, and they should stay together after being in the fridge).
As the cheese melts it will begin to leak out into the pan, which will flavour the sauce
Pour the white wine into the pan, season generously with salt and pepper and cook until the wine has reduced, creating a glossy sauce with the cheese
Serve the involtini warm with a side salad of rocket dressed in olive oil